Almond cardamom cake

If I could sum up Italian cuisine in one word, it would be this one: simple

I have had countless conversations on the topic of the true Italian cuisine, which differs greatly from the kind of food we see outside of Italy that is typically called "Italian". Most dishes revolve around a few key ingredients...

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Involtini vivaci

Sicilia: diversely captivating, rough around the edges, tremendously sensual. 

In short, this is Sicily to me. One cannot visit Sicily without becoming overwhelmed by the landscape, the people, the history, and of course, the food. Start off the day with...

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Plum hazelnut crisp

The season of Italian plums, or prugne, has begun. Finding the little yellow, purple, and red gems amongst the green leafy lettuces and bursting tomatoes is like stumbling upon a treasure. Still young, these plums are tart and sour with a hint of sweetness. Just the way I like them, and a perfect accompaniment to a lightly sweet crisp. 

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Pasta with colatura di alici

Anchovies, acciughealici, or whatever else you'd like to call them, are the symbol of Liguria. In fact, they are known as the bread of the sea, il pane del mare. Their slippery, silvery skin glistens under the warm sun. 

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Oatmeal cookies

The oatmeal cookie is a quintessential Canadian cookie, in good company with chocolate chip, of course. Cookies and (cold) milk are a standard snack for children and adults alike. Usually enjoyed in the evening before bedtime...

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Puglia and Basilicata

I can't help but look at the photo above and think of Aladdin. The scene where Aladdin looks out from his perch onto the city below: its buildings of stone and its dazzling palace. Yet, he is constricted by his own melancholy, dreaming of a future in which he too can be part of that world...

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